Creamy Egg Macaroni Meal

This egg macaroni salad mashup brings together two party favorites in one bowl of pure comfort. Every pasta piece gets coated in a rich, egg-based sauce that'll have everyone coming back for more at your next family get-together. The zip from the mustard and vinegar cuts through the creaminess just right, making this dish totally addictive.

I threw this together for a block party when I needed something fast that would feed lots of folks. It was such a smash hit that neighbors were hunting me down for the recipe before sundown. Now I can't show up to gatherings without bringing this along.

Ingredients

• 12 large eggs: Older eggs from your fridge (about a week old) will be much easier to peel after boiling
• 1 pound elbow macaroni pasta: Those little curves work magic for grabbing onto the creamy mixture
• 1 cup mayonnaise: Regular gives the best taste but lighter versions work in a pinch
• 1/4 cup yellow mustard: Gives that classic zing and sunny color we all love
• 1 tablespoon apple cider vinegar: My hidden weapon that makes all other flavors pop
• 1 teaspoon sugar: Just a touch to knock down the acid without making things sweet
• 1/2 teaspoon garlic powder: Adds backbone without stealing the spotlight from the eggs
• 1/2 teaspoon paprika: Brings that trademark color and gentle smokiness
• Salt and black pepper: Don't be shy here—pasta soaks up lots of seasoning
• 1/2 cup celery: Chopped fine for that must-have crunch against all the creaminess

Step-by-Step Instructions

Prepare the eggs:

Drop eggs into a big pot and cover with cold water, about an inch above the eggs. Get it boiling, then pull it off the heat, put the lid on and let them sit for exactly 12 minutes. Cool them quickly in ice water for 5 minutes before peeling to get that perfect, creamy yolk.

Cook the pasta:

Get a large pot of water boiling with plenty of salt. Toss in your macaroni and cook until it's a bit softer than al dente, roughly 9 minutes. You want it slightly softer than normal since it'll firm up when cold. Drain well and cool it down with cold water to stop it cooking further.

Create the deviled egg mixture:

In a big bowl, smash up your peeled eggs with a fork or potato masher, leaving some chunky bits for texture. These little egg pockets make each bite more interesting and give the dish character.

Mix the dressing:

Add mayo, mustard, vinegar, sugar, garlic powder, paprika, salt and pepper to your mashed eggs. Stir until smooth and creamy. Give it a taste and add more seasonings if needed. Remember, the pasta will tone down the flavors, so make it a bit stronger than you think you should.

Combine everything:

Add your cooled pasta and chopped celery to the egg mix. Fold everything together gently until all pasta is coated in that creamy goodness. Take it slow so you don't break up the macaroni.

Chill thoroughly:

Cover the bowl and stick it in the fridge for at least 30 minutes, though 2 hours is even better. This rest time lets all those flavors get friendly with each other. Before you serve it, dust the top with extra paprika for that classic look.

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Apple cider vinegar is the magic touch in this dish. My grandma always put it in her egg dishes and that subtle tang really cuts through the richness and wakes up all the flavors. When I make this at home, we barely have any left even though I purposely make twice as much hoping we'll have some for the next day's lunch.

Storage and Make-Ahead Tips

This pasta salad actually gets better after sitting in the fridge as all the flavors blend together. Keep it in a sealed container up to 3 days. If you notice the pasta has soaked up some dressing during storage, just mix in a spoonful or two of mayo before serving to bring back the creaminess. Don't leave this sitting out more than 2 hours since it contains mayo and eggs.

Delicious Variations

The standard version tastes great as is but welcomes fun add-ins. Try mixing in some crispy bacon bits, chopped red onion, or fresh dill right before serving. Want some heat? Add a squirt of sriracha or a pinch of cayenne to the mix. You can also swap half the mayo for Greek yogurt if you want something tangier and lighter with bonus protein.

Serving Suggestions

This flexible side goes great with anything off the grill, especially burgers, dogs, and BBQ chicken. For a full meal, set it alongside a green salad and some bread. It's also perfect by itself for a cool lunch when the weather's hot. Want to make it look fancy? Serve it in a hollowed red cabbage or on lettuce leaves with a sprinkle of paprika and some fresh herbs.

The History Behind This Dish

Pasta salad caught on in America in the early 1900s as macaroni became widely available, while deviled eggs have been party staples since the 1800s. This smart combo probably came about during mid-century America when home cooks needed impressive but budget-friendly dishes for their families. It shows off that classic American knack for taking simple stuff and turning it into something way more special than its basic parts.

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Frequently Asked Questions

→ What's the best way to boil eggs?

Put eggs in a saucepan and cover with water. Bring to a simmer, then turn off the heat and cover for 10-12 minutes. Dunk in ice water before peeling.

→ Can I swap out the pasta type?

Of course! Small shapes like penne or shells will work just fine, though macaroni is the usual go-to.

→ What can I use instead of mayo?

Try Greek yogurt, sour cream, or mashed avocado for a lighter option instead of mayo.

→ How long should I chill it?

Let it sit in the fridge for at least half an hour to bring out all the flavors. Serve cold for the best punch.

→ Can this be made in advance?

Yes! Prep it the night before and store it chilled. Before serving, toss in some extra dressing for freshness.